Grind cumin seeds to a fine powder and mix with all relish ingredients except parsley.
Season relish to taste and chill in the fridge for at least 30 minutes.
Preheat the oven to 200°C.
Roll pastry on a floured surface to a 10-15cm wide rectangle.
Combine garlic, sage, stuffing, and sausagemeat in a bowl and season well.
Shape the meat mixture into a long cylinder slightly shorter than the pastry.
Place meat on pastry, brush with egg wash, roll up, and seal the edges.
Brush with remaining egg, sprinkle with sesame seeds, and cut into six rolls.
Bake on a tray for 25 minutes until golden brown and cooked through.
Cool slightly and serve with the tomato relish and freshly stirred parsley.